Since I'm using plain ol' copy+paste some of these are already linked and credited appropriately. A few I don't know who to credit to, apart from "Anonymous Facebook User", but thank you, A.F.U., from the bottom of my stomach, for all the great ideas!
BUFFALO CHICKEN MAC N CHEESE
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| Author: Organize Yourself Skinny |
Ingredients
8 ounces whole wheat elbow noodles, cooked al dente
1 ½ cups chicken stock
1 cup 1% milk
1 tablespoon whole wheat flour
½ teaspoon granulated garlic
½ teaspoon onion powder
¼ teaspoon salt
2 cups shredded cheddar cheese
¼ cup shredded asiago cheese (or parmesan)
1 ½ cups shredded buffalo chicken
1 tablespoon panko bread crumbs
Instructions
Preheat oven to 350 degrees
In a medium to large pot, over medium heat, whisk together chicken stock, milk, and flour. Whisk until flour is completely dissolved.
Cook until bubbly, about 5-7 minutes.
Stir in granulated garlic, onion powder, salt, and both cheeses. Stir until smooth, about 3 minutes. Remove from heat.
Place pasta in an 8 x8 baking pan coated with cooking spray. Mix shredded chicken in with pasta. Pour cheese sauce over pasta and chicken then stir until it is all evenly coated.
Sprinkle bread crumbs over top and bake at 350 degrees for 45 minutes, or until bubbly. Let sit for 3 minutes then enjoy.
8 ounces whole wheat elbow noodles, cooked al dente
1 ½ cups chicken stock
1 cup 1% milk
1 tablespoon whole wheat flour
½ teaspoon granulated garlic
½ teaspoon onion powder
¼ teaspoon salt
2 cups shredded cheddar cheese
¼ cup shredded asiago cheese (or parmesan)
1 ½ cups shredded buffalo chicken
1 tablespoon panko bread crumbs
Instructions
Preheat oven to 350 degrees
In a medium to large pot, over medium heat, whisk together chicken stock, milk, and flour. Whisk until flour is completely dissolved.
Cook until bubbly, about 5-7 minutes.
Stir in granulated garlic, onion powder, salt, and both cheeses. Stir until smooth, about 3 minutes. Remove from heat.
Place pasta in an 8 x8 baking pan coated with cooking spray. Mix shredded chicken in with pasta. Pour cheese sauce over pasta and chicken then stir until it is all evenly coated.
Sprinkle bread crumbs over top and bake at 350 degrees for 45 minutes, or until bubbly. Let sit for 3 minutes then enjoy.
Amish Cinnamon Bread
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda
Cinnamon/sugar mixture: 2/3 cups sugar, 2 teaspoons cinnamon
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.
Cool in pan for 20 minutes before removing from pan.
No Bake Chocolate Covered Peanut Butter Balls
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| Author: James Jarrell |
1-18 oz. jar of smooth or chunky peanut buter - I prefer smooth
1 - 16 oz. bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark or
chocolate candy melts or
12 oz. semi-sweet chocolate chips & 2 tsp. shortening
In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.
Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.
While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.
Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate is completely dried.
Store the candies in a sealed container in the refrigerator.
CROCKPOT FREEZER RECIPES
Fill your Freezer with these delicious pre-made meals, then dump them into your slow cooker before you head out the door.
Hawaiian Chicken Sandwiches
Savory Pepper Steak
Scalloped Potatoes and Ham
Salsa Chicken
Chicken Curry
Get all the Recipes here http://www.six-cents.com/…/crockpot-freezer-cooking-101.html
Savory Pepper Steak
Scalloped Potatoes and Ham
Salsa Chicken
Chicken Curry
Get all the Recipes here http://www.six-cents.com/…/crockpot-freezer-cooking-101.html
No-Bake Peanut Butter Oatmeal Cookies
1 1/2 cups sugar
Dash of salt
1 stick butter (1/2 cup)
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
2 1/2 cups oatmeal
Waxed paper
Dash of salt
1 stick butter (1/2 cup)
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
2 1/2 cups oatmeal
Waxed paper
In a large saucepan bring to a boil the sugar, salt, butter and milk. Boil mixture over medium heat for 1 full minute. Remove from heat immediately.
Add peanut butter and vanilla; stir well. Add oatmeal and stir until thoroughly incorporated. On a sheet of waxed paper, drop mixture by the teaspoonfuls. Drizzle with a mixture of cocoa, powdered sugar and water if desired. Cool until set and firm.
OREO BALLS
1 package Oreo Cookies
1 block cream cheese, softened
1 pack Cooking Chocolate (Hershey's Semi sweet chocolate chips the best)
1. Place Oreo Cookies in a bag/blender and smash/blend until it is the consistency of dirt.
2. Mix the softened cream cheese into the smashed oreos.
3. Roll the mixture into balls.
4. Melt chocolate in the microwave.
5. Cover balls in chocolate then leave to set in the fridge.
2. Mix the softened cream cheese into the smashed oreos.
3. Roll the mixture into balls.
4. Melt chocolate in the microwave.
5. Cover balls in chocolate then leave to set in the fridge.
CHOCOLATE STRAWBERRIES
Slice strawberries and place half in each hole of tray.
Melt dark chocolate bars or chips on your stove top in a small cooking pot. (3 large bars for each pint of strawberries)
Pour over strawberries.
Cool in fridge for 1 hour.
Invert tray and pop out!
Cool in fridge for 1 hour.
Invert tray and pop out!
PAULA DEEN'S 5 MINUTE FUDGE:
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) package milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts
Direction
1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
2.Add in chocolate chips; cook until melted.
3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
4.Pour into a 8-inch pan.
Cool cut into squares.
1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
2.Add in chocolate chips; cook until melted.
3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
4.Pour into a 8-inch pan.
Cool cut into squares.
CARAMEL APPLE BITES
2 Tbsp. water
Make apple rounds with melon baller.
INSERT one candy stick into each apple round. Cover plate with waxed paper; spray with cooking spray. Set aside.
PLACE caramel bits in medium saucepan. Add water; cook on medium-low heat 3 min. or until caramel bits are completely melted, stirring constantly.
PLACE caramel bits in medium saucepan. Add water; cook on medium-low heat 3 min. or until caramel bits are completely melted, stirring constantly.
DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate at least 1 hour. Remove from refrigerator 15 min. before serving. Store any leftover apples in refrigerator
* Could also be used with candy apple recipe
2 cups white sugar
1 cup light corn syrup
1 1/2 cups water
8 drops red food coloring
1 cup light corn syrup
1 1/2 cups water
8 drops red food coloring
1. Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
2. In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
3. Dip apple pieces in caramel and let stand to set.
2. In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
3. Dip apple pieces in caramel and let stand to set.
"FINGER FOOD"
Hot dogs, onion slices and ketchup for a creepy Halloween meal. My kids LOVE these!
MAGIC MELTING DRINKS
I haven't tried this but it sounds fun, right?
I haven't tried some of these yet, so leave me some comments on how yours turn out!
I haven't tried some of these yet, so leave me some comments on how yours turn out!
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